Crispy Curried Chickpea and Lamb Bowl with Spiced Rice and Red Pepper Chutney

This loaded bowl brings together crispy curry-spiced chickpeas, tender lamb chops and roasted carrots and onions over a bed of garlic-ginger basmati rice studded with sweet peas. Two sauces-a tangy red pepper chutney and a creamy garam masala dressing-tie everything together for a customizable, satisfying meal.

Perfect for a hearty dinner, this bowl is packed with protein, fiber and bold South Asian flavors. The combination of textures and tastes in every bite makes it a weeknight favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel and cut carrots diagonally into ½-inch-thick pieces (halve lengthwise first if large). Halve, peel and slice red onion into ½-inch-thick wedges; mince a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate ginger until you have 1 teaspoon (2 teaspoons for 4 servings).
2. On a baking sheet, toss chickpeas, carrot pieces and onion wedges with a generous drizzle of cooking oil, curry powder, salt and pepper. Roast on top rack until chickpeas are crispy and vegetables are tender, 18-22 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ teaspoon garlic powder, ¾ teaspoon garam masala and a pinch of salt (for 4 servings, use 1½ teaspoons garlic powder and 1½ teaspoons garam masala). Cook, stirring, until fragrant, about 1 minute. Add basmati rice, veggie stock concentrates and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Mince cilantro and transfer to a small bowl. Add red pepper jam, remaining minced onion, remaining garlic powder, 1 tablespoon olive oil and ½ tablespoon white wine vinegar (for 4 servings: 2 tablespoons olive oil and 1 tablespoon vinegar). Stir to combine; season with salt and pepper.
5. In another small bowl, combine vegan mayonnaise, remaining garam masala, ½ teaspoon white wine vinegar (1 teaspoon for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4). Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Fluff rice with a fork; stir in peas and a drizzle of olive oil. Season with salt and pepper if desired. Divide rice and peas among bowls. Top with roasted chickpeas and vegetables. Drizzle with red pepper chutney and curry sauce. Serve immediately.

Recipe Tips

FAQ

Can I make this bowl vegetarian?

Yes, simply omit the lamb chops and add extra chickpeas or your favorite plant-based protein.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and veggies in the microwave or oven and add sauces fresh.

Can I use a different rice?

Basmati rice works best for this recipe, but you can substitute with jasmine or long-grain white rice; adjust cooking time as needed.